Lobio Tkemali is a vibrant, tangy bean salad that offers a unique twist on traditional legume dishes. This recipe combines tender red beans with a rich, sweet-and-sour dressing made from simmered prunes, balsamic vinegar, and tamarind concentrate. The addition of crushed coriander seeds, fenugreek, and chili paste adds depth and a subtle heat, while fresh cilantro provides a bright, herbal finish. Perfect as a side dish or light main course, this vegan-friendly meal is best served chilled, allowing the flavors to meld together. It pairs beautifully with grilled meats, crusty bread, or fresh vegetables, making it an excellent choice for summer picnics or potlucks.
Lobio Tkemali (Red Beans W/Tamarind & Balsa
Description
Lobio Tkemali is a vibrant, tangy bean salad that offers a unique twist on traditional legume dishes. This recipe combines tender red beans with a rich, sweet-and-sour dressing made from simmered prunes, balsamic vinegar, and tamarind concentrate. The addition of crushed coriander seeds, fenugreek, and chili paste adds depth and a subtle heat, while fresh cilantro provides a bright, herbal finish. Perfect as a side dish or light main course, this vegan-friendly meal is best served chilled, allowing the flavors to meld together. It pairs beautifully with grilled meats, crusty bread, or fresh vegetables, making it an excellent choice for summer picnics or potlucks.Ingredients
Directions
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Soak the red beans in water overnight, then drain and rinse them thoroughly.
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Combine the soaked beans with the peeled onion, peeled carrot, and celery ribs in a large soup pot.
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Add enough water to cover the beans by 3 inches and bring the mixture to a boil over high heat.
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Add salt to taste, then reduce the heat to low. Cover the pot and simmer the beans until tender but not mushy, about 55 minutes to 1 hour.
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Meanwhile, combine the pitted prunes and balsamic vinegar in a small saucepan. Simmer over medium heat for about 15 minutes until the prunes are soft.
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Remove the softened prunes with a slotted spoon and set aside. Reserve the vinegar liquid.
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Finely chop the reserved prunes and set aside.
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Stir the tamarind concentrate into the reserved vinegar liquid. Let it stand for 10 minutes until dissolved, then stir well to combine.
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Drain the cooked beans and discard the onion, carrot, and celery aromatics.
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Place the drained beans in a large serving dish and allow them to cool to room temperature.
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In a small bowl, whisk together the diluted tamarind mixture, chili paste, and extra virgin olive oil until well blended.
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Stir the chopped prunes, crushed coriander seeds, and ground fenugreek into the dressing mixture.
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Pour the dressing over the cooled beans and toss gently to coat evenly.
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Taste the salad and adjust seasoning with additional salt if needed. Stir in the 1/4 cup of finely chopped cilantro leaves.
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Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
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Serve chilled, garnished with additional fresh cilantro and red onion rings.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 311.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 80.0g27%
- Dietary Fiber 0.0g0%
- Sugars 80.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you cannot find tamarind concentrate, substitute with 2 tablespoons of unsweetened plum butter plus 2 tablespoons of fresh lemon juice. This combination mimics the sour plum paste (tkemali) traditional to Georgian cuisine.
The beans are best served cold or at room temperature. The flavors improve after sitting in the refrigerator for a few hours.
